Description
Had this salad at a restaurant in Minneapolis and had to make it the second I got home. It takes a bit of prep work, but definitely worth it!
Ingredients
- 1 large sweet potato, cut into chunks
- 2 tablespoons olive oil
- salt and ground black pepper to taste
- 2 cups chicken broth
- 1 cup quinoa, rinsed
- 1 (12 ounce) package extra-firm tofu, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons garlic powder
- ¼ cup vegetable oil
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- 1 avocado, diced
- 2 cups mixed greens with spinach
- 1 cup bite-sized broccoli florets
- ½ cup diced red bell pepper
- ¼ cup capers
- 7 leaves fresh basil, cut into strips, or more to taste
Prep Time: 30 mins
Cook Time: 58 mins
Total Time: 1 hr 43 mins
Servings: 4